Beer duck food is prepared in advance: a whole domestic duck, shallots, ginger, green and red peppers, rice wine, star anise, dried peppers, cinnamon, thirteen spices, salt, monosodium glutamate, old rock sugar and so on. Step 1: Cut a whole domestic duck into pieces evenly. Slice shallots, ginger and green pepper. Put it aside. Process 2: Boil water in a pot, add cold water, add Dongru, ginger slices and rice wine, and roll it with a spoon in the middle to make it heated evenly, so that it is easier to boil the blood below, then skim off the white foam, stew for 2 minutes, take it out, rinse it with warm water and drain the water. Step 3: Heat oil in a hot pan, add duck pieces, stir-fry slowly, and cook until the goose skin is slightly yellow, then add onion, ginger, garlic, star anise, dried Chili and cinnamon, stir-fry until fragrant, add appropriate amount of soy sauce, oil-consuming soy sauce and soy sauce, stir-fry and color, pour appropriate amount of beer, add thirteen spices, salt, monosodium glutamate and soy sauce, and add soy sauce. Then pour in the green and red pepper slices, stir-fry evenly, and stir-fry to a sugar color.

Prepare the food of wax gourd meatball soup in advance: pork foam, east wax gourd, ginger slices, shallots, corn flour, raw eggs, rice wine, white pepper, salt, soy sauce, oil consumption, white pepper and so on. Step 1: Wash, peel and slice. Cut the green onion into chopped green onion, and cut the ginger slices into ginger foam for later use. Process 2: Add onion, ginger foam, a spoonful of rice wine, a spoonful of soy sauce, a spoonful of oil consumption, a spoonful of white pepper, an egg white and a spoonful of corn flour into the minced meat, and stir evenly in one direction. The best taste is. Process 3: Add a little oil to the pot, add onion and stir-fry, then add wax gourd slices and stir-fry, and add appropriate amount of cold water to boil. Process 4: Squeeze the meatballs onto a spoon, put them into a pot, cook the meatballs, add a little white pepper to taste, sprinkle with shallots and serve.

Cooked taro ribs are prepared in advance: ribs, rice wine, soy sauce, soda, tapioca starch, oil, garlic, ginger slices, onions, shallots, sweet potatoes, pure grain wine, soy sauce, soy sauce, oil consumption, etc. Step 1: Clean the ribs, add a spoonful of steamed fish sauce, a spoonful of soy sauce and a little soda, and mix well. Add a spoonful of cassava starch, stir well, add a spoonful of oil, stir well to avoid sticking together. Marinate for 20 minutes. Process 2: Cut five or six garlic in half, cut ginger into small pieces, cut shallots into small pieces, and cut shallots into strips for later use. Wash and peel the sweet potato and cut it into pieces of moderate size for later use.

Process 3: The oil consumption in the pot is finished, and the oil is burned out. Deep-fry the sweet potato in a pan, stir until it is heated evenly, fry until the surface is golden, and take it out. Then fry the ribs in the pot, mix well to avoid sticking to the pot, fry them until they are golden on both sides, and take them out. Process 4: Put the ribs in the pot, turn on medium heat, add one teaspoon of pure grain wine, one teaspoon of light soy sauce, one teaspoon of light soy sauce and two teaspoons of oil consumption, mix well, and then pour 500mL of hot water. Cook the ribs, add a teaspoon of sugar and half a tablespoon of salt, and mix well. Process 5: Add some oil to the stone pot, put the onion, garlic and onion into the pot, stir-fry the fragrance, put the sweet potato in, then pour out all the tea soup in the ribs, stew on low heat 15 minutes, and have some onion segments. It's delicious.